Nav view search

Navigation

Search

Effect of fishing season on histamine content in Baltic herring and bream

Key words: 

Baltic herring, bream, fishing season, biogenic amines, histamine. 

Summary

Increased histamine content is commonly regarded as one of the factors determining the quality of several food products, mainly fish. Variation in histamine concentration in fish depends on different factors. This work aimed to examine the influence of fishing season on histamine content in Baltic herring and bream. In this study histamine concentration and pH of fish muscle tissue was determined in Baltic herrings caught during five years and in breams caught during three years. It was determined that histamine concentration in Baltic herrings and breams depend on the fishing season. The highest amount of histamine was observed in Baltic herrings caught in February and in breams caught during spawn season in June. The lowest concentration of histamine, on the other hand, was noted in Baltic herrings caught during spawn season (April, May) and in breams caught in March (IV-V stage of maturity). It was shown that histamine concentration depends on fish species and fishing season. In any of the examined fish species, however, the amount of histamine exceeded acceptable limits.

Barbara CZERNIEJEWSKA-SURMA1, Orina SURMA2, Dominika PLUST1, Grzegorz BIENKIEWICZ1, Piotr ZAPLETAL3, Janusz KWIECIŃSKI2

1 West Pomeranian University of Technology in Szczecin Department of Commodity Science and Quality Assessment, Pope Paul VI Street 3, 71-459 Szczecin, Poland 2 State University of Applied Sciences in Konin Department of Dietetics and Cosmetology, Popieluszki Street 4, 62-510 Konin, Poland 3 University of Agriculture in Krakow, Department of Cattle Breeding, Mickiewicza Street 24/28, 30-059 Krakow, Poland


Corresponding author: Dominika PLUST Department of Science of Commodities and Quality Assessment, Food Technology Department Papieza Pawła VI nr 3, 71-459 Szczecin, Poland e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it., tel.: (+48) 91 449 63 62

Additional information